Monday, September 28, 2009

The students in our September Confectionary Arts Program (CAP) have incredible talent.

In just 4 short weeks, they were able to refine skills required in a professional cake designer. This program brings students through classes that include, The Art of Baking, Sugarworks, Piping Skills, Gumpaste Sugar Flowers and Whimsical Cake Design.

Here are a few pictures of their final wedding cake design project from their Advanced Cake Design class.

“As the couturier is the fashion, Porschen is to cakes: an artisanal maverick who wees the finished piece as unique thing of beauty. But as the best couture is wearable, so the best cakes are more than edible”. – Financial Times

We are honoured to have celebrity cake designer, Peggy Porschen, join us as a guest teacher at the Bonnie Gordon School. Popularly known for her fine, hand-crafted cakes, Peggy’s work can be only described as flawless, unique and highly sought after A-list celebrities that include Elton John, Madonna, Gwyneth Paltrow and Stella McCartney.

Her career in baking and cake decorating began when Peggy moved from Germany to London to take a Cordon Bleu course in French patisserie. After graduating from the course, she worked as a pastry chef at London’s Lanesborough Hotel, and as a cake designer at Konditor & Cook Bakery and Restaurant before opening up her own business.

Peggy is an author to two highly acclaimed books, Pretty Party Cakes and Romantic Cakes. In April 2010, she will be launching her third book titled, Simply Spectacular Cakes. But as a special preview, this book will be available at the Bonnie Gordon School when Peggy comes to visit in November!

Join us at the Bonnie Gordon School on Thursday, November 19/09 from 7-9:30 and spend an evening with Peggy Porschen. She'll be there discussing her design experience and inspirations, along with a question & answer period and book signing.

Not enough Peggy?

Well, sign up for a three-day workshop to Design a Wedding Cake with Peggy Porschen. All supplies and lunch will be provided as you follow the life and style of working with a celebrity cake designer. This one time class will be held on Friday, November 20/09 – Sunday, November 22/09, 10-4:30pm.

Tuesday, September 22, 2009

We are in the second last week of our September Confectionary Arts Program - a five week intensive course that enables students to fast-track their studies in confectionary arts. This programme focuses on teaching the fine art of cake design in a highly creative, hands-on environment with emphasis being placed on the development of individual creative expression.

This is one of my favourite moments of the programme because we begin to enter more advanced technique classes and the talents and creativity of the students really begin to unfold and develop. Yesterday we held our Whimsical Cake Design class and the outcome was incredible. The students came into class with ideas and spent the whole day working on their designs. Here is a couple sneak shots at some of their amazing talent!

Next, the students will head into Advanced Cake Design and the Business of Designer Cakes. We can't wait to see what these creative minds come up with for this class!Our next Confectionary Arts Program beings in November. Sign up today!

Tuesday, September 15, 2009

Want to take a bite into French Pastries? Here's a little taste of what they are all about...

Napoleons are made from layers of light, crispy puff pastries with a rich creamy filling, spread in between each layer of pastry. This dessert is also known as "mille-feilles" - meaning thousand leaves.

Patee Sucree is a buttery tart dough that is very popular in France. It has a mildly sweet flavour that compliments many pies and tarts.

Apple Frangipane Tart has a combination of buttery and crumbly pastry with a decadent touch of apples.

Have your taste buds gone wild yet?

Join Pastry Chef, Charmaine Baan, as she introduces you into the world of decadent French Pastries. These popular treats are brilliant to having at any weddings, to compliment dinner parties, or to have with a cafe-au-lait at breakfast.

In this three-day workshop, students will gain the confidence to begin exploring the vast world of French Pastries all on their own.

Wednesday, September 9, 2009

Do you want to make the most perfect French macaroons? Or maybe those trendy new marshmallows, tantalized with sophisticated flavours and colours? Or even better, learn the secret to making honey cashew caramels?

These simple treats have entered a new era of modern sophistication and we’d like to teach you how to bring these gourmet treats home!

Let me introduce you to our new fall class – Petite Fours and Party Favours. In a two-day workshop, taught by the brilliant Pastry Chef Charmaine Baan, students will learn to make decadent treats that are perfect for wedding favours, sweet tables, or just a simple indulgence. The class will teach students how to make French macaroons, flavoured guimauves (marshmallows), chocolate cannelle (crisp custard treats), lemon madeleine and honey cashew caramels.

Is your mouth watering yet?

Sign up today to join this hands-on and demonstration class.Saturday, November 28 & Sunday, November 29/0911:00am – 4:30pm

Thursday, September 3, 2009

Hi everyone and welcome to our blog page!There is so much to talk about at the Bonnie Gordon School that we just had to start-up a blog to keep you posted on all the latest news and happenings from the Bonnie Gordon School.This blog will be filled with updates on events, pictures of our classes, hot new products, and overall just tantalizing and delicious cake news!

How sweet it is!

... oh, and don't forget to follow us on twitter - just search for BGCakeSchool.